{"id":45170,"date":"2023-04-02T12:12:03","date_gmt":"2023-04-02T16:12:03","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45170"},"modified":"2025-04-04T09:16:42","modified_gmt":"2025-04-04T13:16:42","slug":"gluten-free-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-blueberry-muffins\/","title":{"rendered":"Gluten Free Blueberry Muffins"},"content":{"rendered":"

These Gluten Free Blueberry Muffins taste great, and work up in minutes. They're soft, loaded with blueberries, & topped with crunchy sugar!<\/p>\n

\"Several<\/p>\n

I\u2019ve been on a breakfast baking kick, baking up a bunch of my older quick bread and muffin recipes, getting them ready to share with you!<\/p>\n

With blueberry season on the horizon, I figure it\u2019s time to share the BEST way to use up extra blueberries - my fantastic gluten-free blueberry muffin recipe!<\/p>\n

These fluffy muffins have a soft, tender crumb, with crispy, sugar-coated muffin tops. <\/p>\n

Because of the choice of flours used in this easy recipe - along with the supporting ingredients - these gluten free blueberry muffins pass for a regular bakery-style muffin - just with an even BETTER taste!<\/p><\/div>\n

As an added bonus, you can even enjoy them straight from the fridge, if you like!<\/p>\n

Sure, they can benefit from reheating - as do most muffins, gluten free or otherwise - but you definitely don\u2019t *need* to reheat these delicious blueberry muffins.<\/p>\n

The flours actually add some great flavour to these gluten-free muffins - they taste better than wheat flour - which helps make these the best gluten-free blueberry muffins ever.<\/p>\n

Probably the best blueberry muffins I\u2019ve had, full stop. <\/p>\n

I\u2019d choose these over regular wheat flour muffins, even if I didn\u2019t have to stick to a gluten-free diet !<\/p><\/div>\n

\"Several<\/p>\n

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Ingredients<\/h2>\n

This simple recipe uses some fairly simple ingredients, most of which should be easy to find in any larger grocery store. A few notes for you:<\/p>\n

Flour Mixture<\/h4>\n

As with all of my gluten-free baking, I use a gluten-free flour blend measured from individual flours, which I design for each recipe, specifically.<\/p>\n

I\u2019m not a fan of premade gluten free \u201call purpose flour\u201d mixes - they tend to use the cheapest flours and starches possible, and don\u2019t mimic the use of wheat flour at all. <\/p>\n

All that rice flour (brown rice flour, and\/or white rice flour) and starch tends to lead to undesirable textures, and it doesn\u2019t really taste like much. <\/p>\n

The gluten free flours I use for making gluten-free muffins taste much better than regular flour, and produce a nice, soft muffin without much fuss, wait time, etc. <\/p>\n

It also ends up to be FAR cheaper than using the pre-mixes.<\/p>\n

I use:<\/p>\n

Light Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a>\t<\/p>\n

If you like baking muffins and quick breads, know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! They\u2019re great to have on hand.<\/p><\/div>\n

\n

Blueberries<\/h4>\n

I let seasonality and availability dictate what form of blueberries I use in this gluten-free muffin recipe.<\/p>\n

When blueberries are in season, I use fresh blueberries. The rest of the year, I use frozen blueberries.<\/p>\n

When using frozen berries, I just measure them in as-is, without thawing. If you thaw first, they can mash \/ \u201cbleed\u201d, which is fine - when you\u2019re not photographing them for a blog \ud83d\ude42<\/p>\n

You can use anywhere from 1 \u00bd - 2 cups of berries. <\/p>\n

As pictured, I used 2 cups - this is great for when you like your blueberries barely held together by muffin, LOL!<\/p><\/div>\n

\n

Milk<\/h4>\n

You can use whatever form of milk you like for this recipe.<\/p>\n

For dairy milk, whole milk or 2% milk are both fine.<\/p>\n

For dairy-free milk, almond milk, coconut milk, oat milk, cashew milk, and flax milk are all great options that we\u2019ve used. <\/p>\n

As pictured, I use unsweetened almond milk for this batch. <\/p>\n

Lemon Zest (Optional)<\/h4>\n

I like to use fresh orange or lemon zest - from 1 whole lemon or orange - to bring a bit of a pop to the muffins - it goes SO well with the blueberries!<\/p>\n

You CAN skip it if you like. You\u2019ll still end up with tasty muffins, they\u2019ll just have a slightly less \u201cbright\u201d flavour.<\/p><\/div>\n

\n

Vegetable Oil<\/h4>\n

While I usually use melted unsalted butter in a lot of my regular baking, I like to use oil for baking gluten-free quick breads and muffins.
\nI find it retains a nicer texture, even straight from the fridge - butter tends to lead to a more dry texture at cooler temperatures.<\/p>\n

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options. <\/p>\n

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.<\/p>\n

Vanilla Yogurt<\/h4>\n

I use a bit of vanilla yogurt to bring - and retain - a bit of extra moisture to the recipe, as well as contribute a subtle bit of tang.<\/p>\n

I don\u2019t recommend skipping it, but you can use plain yogurt or sour cream, if you prefer.<\/p><\/div>\n

\n

Coarse Sugar<\/h4>\n

I like to sprinkle the top of the muffins with coarse sugar - specificially Pearl Sugar<\/a>.<\/p>\n

It\u2019s what I use to give a nice crunchy, crystallized topping to sweet baked goods. <\/p>\n

Sometimes I'll sprinkle some over an unbaked Gluten Free Pie Crust<\/a>, after brushing on the egg wash. <\/p>\n

It\u2019s optional, but I love the texture it gives the muffin tops. <\/p>\n

Alternately, you could use a bit of raw sugar \/ turbinado sugar, if that\u2019s what you have on hand.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Granulated Sugar
\nPure Vanilla Extract<\/a>
\nBaking Powder
\nBaking Soda
\nLarge Eggs
\nSalt<\/p>\n

.... I just don\u2019t really have anything to say about these last few ingredients!<\/p><\/div>\n

\"Several<\/p>\n

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How to Make Gluten-Free Blueberry Muffins<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.<\/i><\/p>\n

Preheat oven temperature to 375 F. Line a 12-cup muffin pan with muffin liners, or spray with baking spray.<\/p><\/div>\n

\"A<\/p>\n

In a large bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.<\/p>\n

In a separate medium bowl, whisk eggs, milk, yogurt, vegetable oil, vanilla extract, and zest, if using.<\/p><\/div>\n

\"A<\/p>\n

Add wet ingredients mixture all at once to the bowl of dry ingredients, stir just until combined, then fold in the blueberries.<\/p>\n

\"A<\/p>\n

Divide muffin batter between 12 prepared muffin cups, filling each to almost full - I like to use an ice cream scoop. <\/p>\n

Sprinkle the top of each muffin with coarse sugar, if using.<\/p><\/div>\n

\"A<\/p>\n

Bake in a 375 degree F oven for 25 to 28 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. For best results, do NOT overbake!<\/p>\n

Cool in muffin tin on a wire rack for 5 minutes. <\/p>\n

Remove from muffin cups; serve warm. <\/p><\/div>\n

\"Several<\/p>\n

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Leftovers<\/h4>\n

Uneaten muffins can be left on the cooling rack until they\u2019re cooled to room temperature, then transferred to an airtight container in the fridge for up to 5 days or so.<\/p>\n

Best served reheated, but they\u2019re also great straight from the fridge!<\/p><\/div>\n

\"Close<\/p>\n

\n

More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some fun options:<\/p>\n

Gluten-Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten Free Bagels<\/a>
\nGluten=Free Banana Bread<\/a>
\nGluten-Free Banana Muffins<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Blackberry Muffins<\/a>
\nGluten Free Blueberry Banana Bread<\/a>
\nGluten-Free Cranberry Orange Bread<\/a>
\nGluten Free Cranberry Walnut Muffins<\/a>
\nGluten-Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten-Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten-Free Paska [Easter Bread]<\/a>
\nGluten Free Pop-Tarts<\/a>
\nGluten-Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten Free Sourdough Waffles<\/a>
\nGluten-Free Zucchini Bread<\/a>\n<\/div>\n

\"Several<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"Several<\/p>\n

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\"Several<\/div>\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten Free Blueberry Muffins<\/h2>\n
<\/div>\n
These Gluten Free Blueberry Muffins taste great, and work up in minutes. They're soft, loaded with blueberries, & topped with crunchy sugar!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast, brunch<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Muffins<\/span><\/span><\/div>\n
Calories: <\/span>189<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>